come eat with me

Firehouse Turkey and Beer Chili

It keeps raining here in Boston which is putting me in the mood for lots of warm things; my Snuggie for kids, slippers from L.L.Bean, and chili! My go-to recipe for chili is this one from Shape.com, but I’ve recently stumbled upon some different kinds made with beer. Yes BEER! Good God why wasn’t I making this before. As luck would have it, I just happened to have a couple Pacífico’s in the fridge. (Thanks to whoever brought that over =) I really liked the taste of beer in the chili. The beer did make it a bit more liquidy so make sure to heat the chili long enough for it to steam off.
Serves 4.

In a Dutch oven or heavy sauce pan, heat the oil over medium-high heat until hot. Saute garlic, onions, and all but 2 tablespoons of the scallions until fragrant, 3 minutes.

Add in turkey, breaking it up with a wooden spoon, until no longer pink, about 3 minutes. Mix in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, pepper, carrots, brown sugar, salt, and half of the beer. Enjoy the other half because one should never cook without a drink in hand! Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15-30 minutes, making sure most of the liquid has evaporated. Divide among 4 bowls and top with Sour Supreme and remaining scallions.